Discussion about safe food production includes elements of safety for the environment, animal welfare and issues of social justice. (1) In addition, food safety is a significant public health issue. Unsafe food has been a human health problem since history was first recorded, and many food safety problems encountered today are not new. Although governments all over the world are doing their best to improve the safety of the food supply, the occurrence of foodborne disease remains a significant health issue in both developed and developing countries. (3) And yet, most cases of food borne illnesses are preventable, if food protection principles are followed from production to consumption. (5)
Regarding safe food, in general, consumers concerns are based on several risk factors like natural contaminants (e.g. mycotoxins, heavy metals), agro-chemicals (e.g. pesticides,nitrate), veterinary drugs (e.g. antibiotics), and packaging materials. However, consumers generally express their concerns on food safety, yet relatively only a few of them appear to be changing their food buying and consumption behaviors in view of their concerns (3) although food-borne illnesses can range from mild aggravations up to life-threatening situations. (6)
The World Health Organization is heavily promoting safe food. In line with its strategic directions, WHO strongly promotes food safety education to empower women and build sustainable development. One of the examples of the WHO education has been promoting food safety by identifying five keys to safer food. The keys are 1) keep clean; 2) separate raw and cooked; 3) cook thoroughly; 4) keep food at safe temperatures; and 5) use safe water and raw materials. (4) Because of the many factors affecting food safety, as the food is produced, processed, distributed, sold, and cooked before it is eaten, its safety is a shared responsibility, which means that also the blame can be shared. (2)
Within EU there is also regulation aiming at improving food safety. As an example, to improve the hygiene of foodstuffs, by the general EU regulation (852/2004/EU) , a food enterpriser is to take care that all employers are oriented, instructed and when necessary trained in matters concerning food hygiene in a manner adapted to their work assignments. (8)
Links to other SDGs
The SDG 2 aims at ending hunger, achieving food security and improving nutrition and promoting sustainable agriculture. The goal of SDG 2 is further clarified that by 2030 the aim is to end hunger and ensure access by all people, in particular the poor and people in vulnerable situations, including infants, to safe, nutritious and sufficient food all year round.
The SDG 3 aims at ensurng healthy lives and promoting well-being for all at all ages. Further, in Progress of Goal 3 it is accentuated stated that "Unhealthy environmental conditions increase the risk of both non communicable and infectious diseases, which is reflected in the strong integrated nature of the Goals. In 2012, an estimated 889,000 people died from infectious diseases caused largely by faecal contamination of water and soil..." As water and soil are basic elements in food and nutrition, contanated water and soil also affects further the safety of the food. Therefore also SDG 14 'Life below Water' and SGD 15 'Life on Land' link closely to food safety.
The aim of the SDG 6 is to "Ensure availability and sustainable management of water and sanitation for all". As safe water is a key element to safer food practices (4), these aims intertwine tightly in preventing food-borne illnessess and promoting safe food.
Food Safety Practices in Finland
In Finland the authority responsible to safe food is the Food Safety Authority Evira . Regarding to Evira's own profile, it ensures food safety, promotes animal health and welfare, and developes the prerequisites for plant and animal production, and plant health.
One example of the concrete acts by Evira, aiming at promoting safe food, Evira requires that those who in their work handle unpackaged and highly perishable food in a food space mandatorily approved according to the National Food Act (23/2006)shall confirm their hygiene proficiency with a certificate on food hygiene proficiency compliant with the model set by the Food Safety Authority Evira; i.e., a so-called ”hygiene passport”. Food enterprisers are at their own cost required to take care that these requirements are fulfilled as regards their employees as a part of their in-house control. (8)
References
1) Browne, A., Harris, P., Hofny-Collins A., Pasiecznik, N., Wallace, R. (2000). Organic production and ethical trade: definition, practice and links. Food Policy, 25(1), pp. 69-89
<img alt="Cover image" src="http://ars.els-cdn.com/content/image/S03069192.gif" class="toprightlogo" /& 2) Nestle, Marion. Safe Food, edited by Marion Nestle, University of California Press, 2010. ProQuest Ebook Central, .
Discussion about safe food production includes elements of safety for the environment, animal welfare and issues of social justice. (1) In addition, food safety is a significant public health issue. Unsafe food has been a human health problem since history was first recorded, and many food safety problems encountered today are not new. Although governments all over the world are doing their best to improve the safety of the food supply, the occurrence of foodborne disease remains a significant health issue in both developed and developing countries. (3) And yet, most cases of food borne illnesses are preventable, if food protection principles are followed from production to consumption. (5)
Regarding safe food, in general, consumers concerns are based on several risk factors like natural contaminants (e.g. mycotoxins, heavy metals), agro-chemicals (e.g. pesticides,nitrate), veterinary drugs (e.g. antibiotics), and packaging materials. However, consumers generally express their concerns on food safety, yet relatively only a few of them appear to be changing their food buying and consumption behaviors in view of their concerns (3) although food-borne illnesses can range from mild aggravations up to life-threatening situations. (6)
The World Health Organization is heavily promoting safe food. In line with its strategic directions, WHO strongly promotes food safety education to empower women and build sustainable development. One of the examples of the WHO education has been promoting food safety by identifying five keys to safer food. The keys are 1) keep clean; 2) separate raw and cooked; 3) cook thoroughly; 4) keep food at safe temperatures; and 5) use safe water and raw materials. (4) Because of the many factors affecting food safety, as the food is produced, processed, distributed, sold, and cooked before it is eaten, its safety is a shared responsibility, which means that also the blame can be shared. (2)
Within EU there is also regulation aiming at improving food safety. As an example, to improve the hygiene of foodstuffs, by the general EU regulation (852/2004/EU) , a food enterpriser is to take care that all employers are oriented, instructed and when necessary trained in matters concerning food hygiene in a manner adapted to their work assignments. (8)
Links to other SDGs
The SDG 2 aims at ending hunger, achieving food security and improving nutrition and promoting sustainable agriculture. The goal of SDG 2 is further clarified that by 2030 the aim is to end hunger and ensure access by all people, in particular the poor and people in vulnerable situations, including infants, to safe, nutritious and sufficient food all year round.
The SDG 3 aims at ensurng healthy lives and promoting well-being for all at all ages. Further, in Progress of Goal 3 it is accentuated stated that "Unhealthy environmental conditions increase the risk of both non communicable and infectious diseases, which is reflected in the strong integrated nature of the Goals. In 2012, an estimated 889,000 people died from infectious diseases caused largely by faecal contamination of water and soil..." As water and soil are basic elements in food and nutrition, contanated water and soil also affects further the safety of the food. Therefore also SDG 14 'Life below Water' and SGD 15 'Life on Land' link closely to food safety.
The aim of the SDG 6 is to "Ensure availability and sustainable management of water and sanitation for all". As safe water is a key element to safer food practices (4), these aims intertwine tightly in preventing food-borne illnessess and promoting safe food.
Food Safety Practices in Finland
In Finland the authority responsible to safe food is the Food Safety Authority Evira . Regarding to Evira's own profile, it ensures food safety, promotes animal health and welfare, and developes the prerequisites for plant and animal production, and plant health.
One example of the concrete acts by Evira, aiming at promoting safe food, Evira requires that those who in their work handle unpackaged and highly perishable food in a food space mandatorily approved according to the National Food Act (23/2006)shall confirm their hygiene proficiency with a certificate on food hygiene proficiency compliant with the model set by the Food Safety Authority Evira; i.e., a so-called ”hygiene passport”. Food enterprisers are at their own cost required to take care that these requirements are fulfilled as regards their
employees as a part of their in-house control. (8)
References
1) Browne, A., Harris, P., Hofny-Collins A., Pasiecznik, N., Wallace, R. (2000). Organic production and ethical trade: definition, practice and links. Food Policy, 25(1), pp. 69-89
<img alt="Cover image" src="http://ars.els-cdn.com/content/image/S03069192.gif" class="toprightlogo" /&
2) Nestle, Marion. Safe Food, edited by Marion Nestle, University of California Press, 2010. ProQuest Ebook Central, .
3) Ergönül, B. (2013). Consumer awareness and perception to food safety: A consumer analysis Food Control, Volume 32(2), pp. 461–471
4) World Health Organization, Five keys to safer food manual, 2006
5) Talas, C. (2010). Attitudes of women towards food safety. British Food Journal, 112(10), pp. 1115-1123.
6) Linscott, A. (2011), Food-Borne Illnesses. Clinical Microbiology Newsletter, 33(6), pp. 41-45
7) https://www.evira.fi/en/foodstuff/hygiene-passport/ visited 18.2.2017
8) https://www.evira.fi/globalassets/elintarvikkeet/hygieniaosaaminen/hygosinfo/info-en.pdf visited 18.2.2017